• Grilled Scallop Tacos with Mango Peach Chile Sauce

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    Prep time:
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    Servings: 6 Servings
    by Melanie Yunk
    7 recipes


    • 1 medium yellow onion, coarsely chopped
    • 1 red bell pepper, coarsely chopped
    • 1 dozen small corn tortillas
    • 2 to 3 pounds sea scallops (about 24 scallops) - Halibut or Mahi-Mahi works great too!
    • 1 bottle Big Acres Mango Peach Chile Sauce, chilled
    • 1 bunch green onions, chopped with greens
    • Shredded romaine lettuce
    • Shredded Jack or Mexican cheese
    • Fresh cilantro, chopped
    • Natural sea salt
    • Olive Oil


    1. Lightly toss onions and bell peppers with salt and olive oil to taste.
    2. Grill in basket over medium-high heat until onions are translucent.
    3. Wrap tortillas in foil and set on edge of grill to warm.
    4. Meanwhile, lightly oil and salt scallops and grill over medium heat on well-oiled grill, just a couple of minutes on each side, until just cooked all the way through. (Alternatively, toss scallops in non-stick coated grill basket to avoid sticking.)
    5. Set out all ingredients buffet style and allow your guests to build their own tacos and pour on the Big Acres Mango Peach Chile Sauce.
    6. Serve immediately.

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